Tuesday, December 22, 2009

Cookin' Cookies

I have come across some awesome vegan cookie recipes this winter. Here are a couple of my favs! They are so easy to make...and eat.

Chocolate Chip Cookies

adapted from Punk Post Kitchen blog
Yields about 2 dozen smallish cookies

Ingredients -

1/2c brown sugar
1/4c white sugar
2/3c canola oil
1/4c your favorite non-dairy milk (I used vanilla soy milk)
1 T tapioca flour
2 t pure vanilla extract
1 3/4c all purpose flour
1/2 t baking soda
1/2 t salt

how ever many you want chocolate chips

Method -

Preheat oven to 350 F.

Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. Mix in the vanilla (use a bit less if you used a vanilla "milk").

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips.

Roll the dough into desired sized balls (ping pong size will make 3 inch cookies). Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit when cooking. Place on a lightly greased baking sheet and bake for about 7 minutes - no more than 9 - until they are just a little browned around the edges. Cook a little less for chewier cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

Pb Filled Chocolate Cookies
adapted from Punk Post Kitchen blog
Yields about 2.5 dozen smallish cookies


1/2c canola oil

1c sugar

1/4c maple syrup

3T non dairy milk (I used vanilla soy)

1/2t vanilla extract (use less if using a vanilla flavored milk)

1 1/2c all purpose flour

1/3c unsweetened cocoa powder

2T shaved (or food processed) black unsweetened cocoa

1/2t baking soda

1/4t salt

PB Filling:
3/4c natural peanut butter (any style)

2/3c powder sugar
2T non dairy milk

1/4t vanilla extract

Method -

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix with fork until smooth. Sift in flour, cocoa powder, black cocoa, baking soda and salt. Mix to form a moist dough.

In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of milk and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in another tablespoon of non-dairy milk.

Preheat oven to 350°F.

Its time to shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into hazelnut-sized balls. Use a generous tablespoon of chocolate dough, flatten into a disc with palm of hand and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate into a ball ans smooth by rolling. Place on a baking sheet lined with parchment paper and repeat with remaining doughs.

Bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. If you desire the cookies warm (which is better) microwave for 10 to 12 seconds before serving.

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